Weekend breakfasts are special…it’s that meal when we all get together to start the day after the very hectic weekdays…weekends are relaxing, no more rush to meet deadlines-namely waking, cleaning,dressing and feeding the kids( thank god that they can do the last two for themselves now, but they do need to be egged on) and depositing them at their school in time. Yes, weekends are indeed special, and it also gives one enough time to make a leisurely breakfast…no deadlines here.
And on weekends, one can also afford to make something new…if it backfires, there’s always time to rustle up something else… I’ve been eyeing Viji’s jam for quite some time now…I love making jams but they usually take up so much of time that somehow or the other I did’nt bother… But this was a very quick way to make jam and it being the weekend, i decided to give it a go. The outcome was simply gorgeous. Since my ingredients were different from her’s, I, of course tweaked it to suit them.
I used the jam as a filling for crepes( can be referred to as the slimmer cousin of pancakes…I mean the English pancakes), again something which I’ve been meaning to make for quite some time.I make pancakes and we all love them. But the very mention of crepes, in fact any French recipe is enough to make me wary, what with all their dedication to the creation of exquisite delights… But then I do love them and thought of giving it a go as well…
and boy, was I glad I did…they did come out well, and with a filling of the apricot jam, really lighted up our weekend breakfast table…
The apricot jam-
2 c of dried apricots, chopped
3-4 tblsp of honey( more or less according to taste)
3 tblsp of lemon juice
1 and 1/2 C of water
Place the apricots in a microwavable bowl along with all the other ingredients.
Cover the bowl loosely and place it in the microwave for twenty minutes, taking care to take out the bowl and stir the mixture after every five minutes. If the jam turns out to be too dry, add a little more water and cook for a while longer.
1C plain flour
1/2 C milk
1/2 C water
1/4 tsp salt
2 tblsp melted butter
Beat the eggs. Add the milk, water and salt and blend in. Mix in the butter and let the batter rest for an hour.
Lightly grease a flat pan. Pour a ladle of batter, immediately twirling it round to spread the batter in a thin layer.
Cook for around 1 and 1/2 minutes until the bottom is light brown.
Carefully loosen the sides with a spatula, turn it over and do the same for the other side.
Remove from the pan and serve hot with filling of choice. The crepes came out really nice and were thin enough for my fingers to be actually seen through.
I combined the jam and crepes together in a roll and it turned out to be a marriage made in heaven…each bite was satisfying…